Once you master Ina Garten’s Company Pot Roast recipe, you’ll always have a go-to for an elegant and flavorful dinner. My easy-to-follow guide includes the original Barefoot Contessa recipe along with a convenient slow cooker method, so you can choose the cooking style that works best for you—even using a pressure cooker! Serve this tender, savory pot roast alongside one of the mouthwatering dishes from our “What to Serve With Pot Roast” guide, and you’ll elevate this classic comfort food into a five-star meal.
Ingredients
For the Roast:
- 5 pounds prime boneless beef chuck roast
- 1 tablespoon kosher salt
- 1 ½ teaspoons black pepper
- 5 tablespoons all-purpose flour
- 2 tablespoons olive oil
For the Vegetables:
- 2 tablespoons olive oil
- 2 cups carrots, peeled and chopped
- 2 cups yellow onions, chopped
- 2 cups celery, chopped
- 2 cups leeks, chopped (both white and light green parts)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 5 garlic cloves, minced
- 2 cups red wine (Burgundy or Chianti)
- 2 tablespoons Cognac or brandy (optional)
- 1 large can diced tomatoes (28 ounces)
- 1 cup chicken stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the roast: Pat the meat dry with paper towels on all sides. Tie the roast with kitchen twine. Season with salt and pepper. Dredge the roast in flour, making sure it is fully coated. Shake off any excess flour.
- Brown the meat: Heat olive oil in a large Dutch oven over medium heat. Brown the roast for 4-5 minutes on each side. Once browned, transfer the roast to a plate, cover loosely with aluminum foil, and set aside. Do not wash the Dutch oven.
- Cook the vegetables: In the same Dutch oven, heat more olive oil. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 teaspoon black pepper. Cook for 12-15 minutes, stirring often, until vegetables soften but don’t brown.
- Add liquids and herbs: Stir in the red wine and Cognac (if using), followed by the tomatoes and chicken stock. Tie the thyme and rosemary together with kitchen twine and add to the pot.
- Simmer the roast: Return the roast to the Dutch oven, bring the mixture to a boil, and let it simmer for 12-15 minutes.
- Roast in the oven: Cover the Dutch oven and place it in the oven. Roast for 2 ½ hours, or until the internal temperature of the roast reaches 160°F (72°C). Reduce the oven temperature to 250°F (122°C) and simmer for another hour.
- Rest and prepare the sauce: Remove the roast from the oven and transfer to a cutting board. Cover loosely with aluminum foil. Discard the herb bundle. Skim off the fat from the juices using a spoon.
- Puree the sauce: Transfer 3-4 cups of the sauce and vegetables to a bowl and puree until smooth. You can use an immersion blender, a food processor, or a standing blender.
- Simmer the sauce: Return the pureed sauce to the Dutch oven, set over medium-low heat, and simmer for about 15 minutes.
- Serve: Remove the twine from the roast, slice the meat, and serve with the vegetable sauce spooned over it.
NOTES
- Modifications: After making this several times, I opted to skip the chicken bouillon cube to avoid making the sauce too salty. I also chose not to thicken the sauce with flour and butter, as I felt the natural fat in the liquid after skimming was enough.
- Storage: Let leftovers cool to room temperature before storing in airtight containers. Keep in the fridge for up to 5 days.
- Reheating: Reheat in an oven-proof casserole at 350°F for 20-25 minutes, or on the stovetop.
- Freezing: To freeze, store the meat with some of the juices in one container and the sauce in another. Freeze for up to 2 months.
- Thawing: For best results, thaw overnight in the fridge and reheat before serving.
